Turkey-Mushroom Crêpe Cake
Published by Chronicle
This handsome multilayered crêpe stack is a fine way to utilize the leftover turkey from a roasted bird. A light Mornay sauce binds the sautéed mushrooms and turkey.
Makes8 crêpes; serves 6
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, game day
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, tree nut free
Five Ingredients or LessYes
Mealbrunch, dinner, lunch
Taste and Texturecheesy, creamy, meaty, rich, umami
Type of DishThanksgiving Leftovers
- Eight 6- or 7-inch savory or garbanzo flour crêpes
- 2 tablespoons butter
- 4 tablespoons flour
- ½ cup milk
- ¾ cup chicken broth
- Salt and freshly ground pepper
- ¼ teaspoon freshly grated nutmeg
- 1 cup (4 ounces) shredded Gruyere cheese
- 2 tablespoons butter
- 2 shallots or green onions (white part only), chopped
- 1½ cups (12 ounces) sliced cultivated white mushrooms
- 4½ cups (1¼ pounds) diced cooked turkey or chicken
- 3 tablespoons minced fresh flat-leaf parsley
- ¼ cup shredded Gruyere cheese
Prepare the crêpes.
To make the Mornay sauce: In a medium saucepan over medium heat, melt the butter, add the flour, and cook, stirring, until the mixture is bubbly, about 1 minute. Add the milk, broth, salt and pepper to taste, and nutmeg and whisk until the sauce thickens and comes to a boil. Reduce the heat and simmer, whisking occasionally, for 2 to 3 minutes. Stir in the Gruyère. Remove the pan from the heat and set aside.
In a large skillet over medium heat, melt 2 tablespoons butter and sauté the shallots for 1 minute, or until translucent. Add the mushrooms and sauté for 2 minutes, or until soft. Reserve 1/3 cup of the Mornay sauce for topping. Mix the mushrooms, turkey, and parsley into the pan with the remaining sauce.
Place a crêpe in a greased 9-inch pie pan and cover it with 2/3 cup of the filling. Cover with a second crêpe and repeat filling, stacking, and layering the remaining crêpes. Leave the top crêpe unfilled; spread the reserved Mornay sauce over it and sprinkle with the remaining ¼ cup Gruyere. If desired, cover and refrigerate for up to 24 hours. Allow refrigerated crêpe cake to come to room temperature before baking.
To bake, preheat the oven to 375°F. Bake for 20 to 25 minutes, or until heated through. Cut into wedges and serve at once.
1998 Lou Seibert Pappas